softened butter for greasing
120g brown sugar
25 butter, chopped
3 large Granny Smith apples,
peeled, cored and sliced thinly
1 sheet frozen puff pastry, thawed
Pre-heat oven to 180ºC. Line a 23cm flan tin/cake tin, or a 22xmx11cm loaf pan with baking paper. Grease the top of the paper with a small amount of softened butter. Spread brown sugar evenly over the base and distribute chopped butter on top, then sprinkle with cinnamon. Arrange sliced apples over the sugar, overlapping slightly. Cut the puff pastry in a shape to cover the apples completely, and gently lay it over the top. Place in pre-heated oven and bake for 40 minutes. Remove from oven and let cool for ten minutes. Invert apple tarte tatin onto serving dish by placing dish tightly upside-down over the top of the apple tarte tatin and flipping it over quickly, being careful not to let any sauce escape. Serve warm with cream and/or ice cream. This Tarte Tatin can be made with pears and ingredients can be adjusted to suit different sized baking dishes.